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I recall a thread about this before and, IIRC, microbevels are only put on the back side of a deba.

I know from my own personal mistake years ago that putting a bevel on the back side of a yanagiba is a mistake - you won't be able to do proper uraoshi sharpening on a yanagiba because it creates an upward bevel on the back side behind the edge, instead of it being flat.

Looking forward to the travel usuba shots, DO. Will you & the missus be travelling by camper?

Yup, taking the RV on a 7 state tour. I remembered that I had some green onions in the crisper that were starting to go soft, so I gave it a go...following the video from JapaneseKnifeSociety as closely as I could. Definitely improved as I worked my way from left-to-right. Here is a shot of the final rounds...not awful...After being shocked at the performance of my Masamoto, then my SIH, I really didn't think that could happen again...but it did.

I recall a thread about this before and, IIRC, microbevels are only put on the back side of a deba.

I know from my own personal mistake years ago that putting a bevel on the back side of a yanagiba is a mistake - you won't be able to do proper uraoshi sharpening on a yanagiba because it creates an upward bevel on the back side behind the edge, instead of it being flat.

this is precisely what I recall from Jon's various comments and videos on the topic.

This was my mistake that I referred to in my earlier post. I mistakenly put an upward bevel on the back side of the edge most of my (luckily cheap) yanagiba, not just a small portion of the back side. i

This was my mistake that I referred to in my earlier post. I mistakenly put an upward bevel on the back side of the edge most of my (luckily cheap) yanagiba, not just a small portion of the back side. i